Recipes from Rose’s Kitchen

Take your pick, with so many choices of fresh fruit in season. Try a new recipes or use the old. I tried a new one using nectarines instead of peaches. It was a hit.

Peach and Pistachio Cobbler

I didn’t want to spend the time peeling peaches so I used nectarines and then I switched the pistachios to walnuts. You can use any nut or even pumpkin seeds would work. I substituted half of the white with spelt for added fibre.

3/4 cup sugar, plus more for sprinkling

2 tbsp cornstarch

3/4 tsp ground cinnamon

8-10 peaches, peeled, pitted, and sliced 1 inch thick

2 cups all-purpose flour

1/2 cup unsalted pistachios, finely chopped

2 tsp baking powder

3/4 cup butter, cut into 1/2-inch cubes

3/4 cup whole milk

1. Preheat the oven to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.

2. To make the filling, in a small bowl, stir together 1/2 cup of the sugar, the cornstarch, and 1/2 tsp cinnamon. Place the peaches or nectarines in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Spread the peach mixture in the prepared baking dish and set aside while you prepare the topping.

3. To make the topping, in a large bowl, mix together the flour, pistachios, the remaining 1/4 cup sugar, and the baking powder. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture until the texture resembles coarse cornmeal. Add the milk and stir until the mixture pulls together.

4. Pinch of chunks of the dough and place them on top of the peach mixture, covering it nearly completely.

5. In a small bowl, mix together the remaining 1/4 tsp cinnamon and 1 Tbsp sugar and sprinkle the cinnamon sugar on top of the dough.

6. Bake until the topping is firm and golden brown and the filling bubbles slowly, 45 to 60 minutes. Remove from the oven. Let cool 30 minutes then serve the cobbler with a scoop of vanilla ice cream.